Iberian baked Manchego
Wrap a half-wheel in rosemary, drizzle with arbequina oil, bake until the paste sighs.
Serves 635 minmedium
Ingredients
- ½ wheel Manchego 12-mo
- 3 sprig Rosemary
- 80 ml Dry oloroso sherry
- 30 ml Arbequina olive oil
- 1 loaf Pan de cristal
Method
Heat the oven to 200°C / 400°F. Take the cheese out of the fridge thirty minutes before.
Score the rind of the half-wheel in a shallow hash, no deeper than a millimetre.
In a small heavy oven-safe pan: parchment, the half-wheel rind-side-down, rosemary, crushed garlic.
Pour the sherry around the cheese; drizzle olive oil; cover and bake 20 minutes.
Uncover and finish 4–5 minutes until the rind crisps. Sea salt and pepper at the table; bread to tear.
Featured cheese
Manchego
Spain · sheep milk